Greek Ekmek Kataifi

                                         Greek Ekmek Kataifi
This luxurious dessert is a testament to the artistry of Greek pastry-making. It features a delicate layer of kataifi pastry (shredded phyllo) soaked in honey syrup and topped with a velvety aromatic custard layer, then whipped cream, cinnamon and pistachios. Each decadent bite is a symphony of textures and flavours. Mastic is a resin from a tree in the Mediterranean, and it has an earthy, herbal flavour. You can find it at Greek and Mediterranean grocers, though you can substitute vanilla extract in a pinch. Serves 6 to 8 

Ingredients 

Honey Syrup 

2 cups (500 ml) wildflower honey 

1/2 cup (125 ml) water 

2 strips lemon zest 

3-inch piece cinnamon stick
Kataiffi 

1/2 lb (225 g) kataifi pastry, thawed 

1/4 cup (60 mL) unsalted butter, melted, plus more for greasing dish 

3 tbsp (45 mL) chopped raw pistachios 

Directions: 

Custard
4 cups (1 L) whole milk, at room temperature
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) unsalted butter
1/2 tsp (2 mL) ground mastic
3 pkgs (8 g each) vanilla sugar
4 large eggs, at room temperature, beaten well
2 tbsp (30 mL) orange blossom water
Topping
2 cups (500 mL) heavy cream
2 tbsp (30 mL) icing sugar
1/2 tsp (2 mL) pure vanilla extract
Ground cinnamon for dusting
5 tbsp (75 mL) chopped raw pistachios. 

Directions: 

For the honey syrup, place ingredients in a medium-size saucepan over medium heat. When mixture comes to a boil, reduce heat to maintain a gentle simmer. Cook for 8 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F (177°C). Butter a 2.5 × 8 x 14-inch (6 × 20 × 35-cm) baking dish.

For the kataifi, place pastry in a large bowl. Using your fingers, break apart pastry into fluffy shreds—there should be no clumps. Pour in butter and gently toss. Spread evenly on bottom of baking dish.

Bake until pastry is crisp and golden, 30 to 35 minutes. Meanwhile, remove lemon zest and cinnamon stick from honey syrup. Remove pastry from oven and immediately pour honey syrup evenly all over. Gently push down pastry with a spoon to level it. Sprinkle 3 tbsp (45 mL) chopped pistachios evenly on top. Set aside for 1 hour to absorb syrup and cool.

For the custard, whisk milk, cornstarch, butter, mastic, vanilla sugar and eggs in a large saucepan over medium heat. Cook, whisking constantly, until it comes to a simmer. Continue whisking on medium so custard doesn’t clump or stick to bottom of pan until thickened, 10 to 12 minutes.

Remove from heat and whisk in orange blossom water. Let stand for 5 minutes and place a piece of plastic wrap against surface of custard to prevent skin from forming. Cool completely.

When cooled, spread custard evenly over pastry. Press plastic wrap against custard and refrigerate until set, about 1 hour. (You can prepare dessert to this poione day in advance.)

For the topping, place cream, icing sugar and vanilla in chilled bowl of a stand mixer fitted withwhisk attachment. Beat on high until firm peaks form, 2 to 4 minutes. Spread whipped cream evenly over custard. Refrigerate for 30 minutes to set.

Right before serving, lightly dust with cinnamon and top with 5 tbsp (75 mL) pistachios.

Croque Monsieur CasseroleA croque monsieur—

France’s grilled ham and cheese topped with bechamel—is the perfect sandwich for a casserole treatment. We changed things up by using turkey in the sandwiches for some holiday feels, then topped it all with a cheesy mornay sauce. It’s a glorious lunch or brunch dish best served with a green salad and cornichons (small pickled cucumber).  

Serves 6 to 8

Ingredients:

Mornay Sauce
2 tbsp (30 mL) unsalted butter
3 tbsp (45 mL) all-purpose flour
1 3/4 cups (425 mL) whole milk 
1/4 cup (60 mL) heavy cream
1/4 tsp (1 mL) salt
Freshly ground black pepper
1 cup (250 mL) coarsely grated Gruyère
1/2 cup (125 mL) finely grated Parmesan
1/4 tsp (1 mL) freshly grated nutmeg

Sandwiches
16 slices white sandwich bread, crusts removed
2 tbsp (30 mL) Dijon mustard, divided
8 thin slices deli turkey
3 cups (750 mL) coarsely grated Gruyère, divided
Thyme sprigs and sage leaves to garnish (optional)

Directions
For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.

Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.

Preheat broiler on high.  Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.

Preheat oven to 350°F (177°C).   To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.

Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.

Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Baked Oatmeal

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
2 teaspoons raw sugar (optional)
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.                                                                                                               

Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

Irish Coffee

Irish Coffee

Like most drinks with some age on them, there’s controversy over the origins of Irish Coffee. Some insist it was created by some enterprising workers at the Shannon Airport trying to keep overseas passengers warm.
Others claim the drink was invented the long-closed Dolphin bar in Dublin. In any case, there’s no argument that the drink comes to the US through a columnist for the New York Herald Tribune. The year was 1948, the drink’s author, the wonderfully named Clementine Paddleford.

Ingredients:

2 teaspoons brown sugar or white sugar
Strong brewed coffee, ideally dark roast beans, hot
Irish whiskey (such as Old Bushmill’s or Jamesons)
Heavy whipping cream, cold

Directions:

Make a pot of strong coffee.

Fill a heavy glass goblet with hot water to heat it up, then pour out the water.

Add the sugar to the glass.

Pour the strong, hot coffee over the sugar, to fill about 3/4 of the glass. Stir until the sugar is dissolved.

Add 1 ½ oz Irish whiskey (Old Bushmill’s, Jamesons) with a bit of room left in the glass for the cream.

Using a whisk, in a small bowl lightly whip heavy whipping cream until the cream is slightly thickened. Take care not to over whip (we’re not going for whipped cream).

Turn a spoon upside down (bowl of the spoon facing down), and pour the thickened cream down the back of the spoon, layering onto the top of the coffee. 

Don’t stir the cream into the coffee, to keep the layers visible. Serve immediately.

Baileys Creamy Chocolate Pudding

Baileys Creamy Chocolate Pudding

Quick and easy to prepare, this silky-smooth treat can be made with sweet chocolate or use dark bittersweet or semi-sweet chocolate for a more intense chocolate delivery. 

Ingredients:
¼ cup (50 mL) granulated sugar
¼ cup (50 mL) cornstarch
1 1/3 cups (325 mL) milk
½ cup (125 mL) light or whipping cream
1 egg yolk
1/3 cup (75 mL) Baileys Irish Cream
1 bar (85 g) imported milk chocolate, chopped or 3 squares, 3  oz. (90g) sweet chocolate.chopped 

Garnish
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

Directions 
Combine sugar and cornstarch in a medium saucepan. Pour in milk
and whisk well to dissolve the cornstarch. Whisk in cream and egg
yolk. Place over medium heat and cook. Whisk constantly, for about
4 minutes or until it comes to a full boil and thickens.

Remove from heat and whisk in Baileys. Add chocolate and whisk
until melted and smooth.Pour pudding into four individual ramekins
or serving dishes. Let cool slightly, then cover surfaces with plastic
wrap to prevent a skin from forming. Refrigerate for two hours or
until chilled. 

To serve, sprinkle with cocoa powder and garnish with chocolate. 

Top with whipped cream, if desired.

Serves 4

Corned Beef And Cabbage Stew

 Corned Beef Stew

Mid March is dedicated to Corned Beef And Cabbage.  Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year.  It is an opportunity I do not pass up to spread my table.

Ingredients:

cooked or leftover corned beef

evoo

large leek, cleaned and diced

garlic cloves. smashed

celery stalk, diced

rutabaga chunked

medium potatoes quartered

large carrot bite size chunks

pearled farro 

beef paste or bouillon cubes

dijon mustard

apple cider vinegar

fresh dill

sour cream

Directions:

In a large soup pot add 3 tablespoons evoo.   Add diced leek, celery   and garlic, saute 5 minutes. 

Add water, beef paste or beef bouillon, S&P, and Dijon mustard.  When well mixed, add vegetables, potatoes,  carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.

Add shredded corned beef and apple cider vinegar, cook 5 minutes

To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.

Spiced Pecan Butter Spread

 

Gingerbread Pecan Butter

I received a jar of this spread maybe two years ago at holiday time.  It definitely was enjoyed.  When  I went to the company website to order, it was marked "out of stock".  Last week while visiting my daughter, I found it at a favorite little store carrying organic foods.  I  purchased three jars at 14.99 each. Following my return home the thought 
occurred to me that I have made almond butter, why couldn't I make Pecan Butter.  

I checked the listed ingredients:

organic pecans

organic cashews

organic coconut sugar

organic cinnamon 

organic ginger

organic cloves

himalayan pink salt

I will experiment with the following ingredients and tweak them until I I think I have a close copy.

1 lb. toasted pecans

?organic coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon cloves
1/4 teaspoon ground nutmeg

1/4 - 1/2 teaspoon salt

My directions:

Heat a non-stick skillet over a medium low heat.  Pecans will burn easy so keep a watchful eye.  Give an occasional shake to the skillet and stir the pecans.  Continue until all pecans are lightly toasted about 4 to 8 minutes.

Allow the pecans to cool before proceeding.

Blend the spices in a small dish.

Place the pecans in a food processor. (Notice I am not adding cashews)

Process until the results are a smooth spreadable butter.  Add the spices and continue to mix until well blended.

I have a ? before the ingredient coconut sugar.  I will use cane sugar if needed.  Taste before adding sugar.

 

If you try this recipe before my three jars are used, please post your results or suggestions.  

Rosemary Phyllo Crackers With Warmed Burrata

Rosemary Phyllo Crackers with Warmed Burrata

Rethink the beloved baked brie and serve a creamy burrata with phyllo crackers for spreading instead. This luscious, rich and milky cheese smeared over pastry bites is every bit as satisfying.       Makes 6 to 8 appetizer servings.

Ingredients                                                                                   4 defrosted Phyllo Sheets

2tablespoons unsalted butter, divided                                                           2 teaspoons finely chopped rosemary, plus sprigs for garnish

1/4 teaspoon salt

8 ounces burrata cheese, drained
1 - 2 teaspoons warmed honey
flaky sea salt

Directions:

Preheat oven to 375°F (191°C).

Dampen a clean dishcloth. Lay out one piece of phyllo on a very           large baking sheet. Cover remaining phyllo with damp dishcloth. Evenly brush about 1 1/2 tsp (7 mL) butter over phyllo sheet. Repeat with another phyllo sheet. Sprinkle with half of rosemary and pinches of salt. Repeat with two more layers of phyllo, brushing them with remaining butter. Sprinkle with remaining rosemary and salt.

Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.

Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.

Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without 

the water bath. You don’t want to risk losing any of the creamy inside.

Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.

TIP Got some phyllo in the fridge? These crackers are a great way   to use up leftovers. If making crackers ahead, they will keep well, loosely covered, for up to 6 hours..

Makes 6 to 8 appetizer servings. Serve with Pinot Grigio Wine

Master Recipe For Pot Of Beans

                            

                                                 

                                Pot Of Beans .... Master Recipe
Beans are a great source of protein with a wide variety available.  My favorite source is Rancho Gordo from Napa CA.  Freshness of a dried bean is key as it preserves flavor and reduces cooking time.  Check out Rancho Gordo.com for a peek at the many varieties available and recipes.

Ingredients:
1 tablespoon EVOO
1/2 white onion chopped plus more for garnish
2 garlic cloves, smashed
1 pound uncooked beans, picked over
1 teaspoon dried Mexican Oregano Indio
Salt
4 limes, halved for serving
Fresh cilantro, minced for serving
Fresh Serrano chiles, minced, for serving

Directions:

In a stockpot over a medium heat, warm the olive oil.  Add the onion and garlic and sauté until soft and fragrant, about 5 to 7 minutes.  Add the beans, oregano, and enough water to cover by about 2 inches.

Increase the heat to high and boil for 10 to 15 minutes.  Decreas the heat so that the beans are barely simmering and cook, partially coveredd, until the beans are soft, from 1 to 3 hours.  Add more water

as needed keep the beans fully covered.

Just before the beans are done, season them with salt.  For 1 pound of beans I suggest 1 tablespoon salt.

Ladle the beans and some broth in a bowl.  Serve with limes, diced onion, cilantro, and minced chile.  Serves 6 to 8 .

Recipe of Steve Santos of Rancho Gordo Heirloom Beans.

Cranberry Pistachio Sandies

Cranberry Pistachio Sandies

The secret to these indulgent cookies lies in their simple yet indulgent  ingredients.  For these cookies you will need:
Ingredients:
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup dried cranberries, chopped into smaller pieces

1/2 cup shelled pistachios
Optional Garnish: coarse sugar before baking
White chocolate drizzle for elegance

Directions:

Preheat your oven to 325°F (160°C) . Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Cream the Butter and SugarIn a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.  Mix in the vanilla extract until fully combined.

Add the Dry Ingredients  Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.

Fold in the chopped dried cranberries and pistachios by hand using a spatula until evenly distributed throughout the dough.

Shape the CookiesScoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.  Gently flatten each ball slightly with the bottom of a glass or your fingers. If desired, sprinkle coarse sugar on top for added sparkle.

Bake the CookiesBake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The cookies should remain pale in the center for that classic shortbread texture.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Optional Drizzle
Once the cookies are completely cool, drizzle melted white chocolate over the tops for an elegant finishing touch. Allow the chocolate to set before serving.

Dust the cookies lightly with powdered sugar for an extra festive look. Arrange them on a platter and enjoy the buttery, nutty goodness!

Why This Recipe Works So Well

The magic of Cranberry Pistachio Shortbread Cookies lies in their balance of textures and flavors. The buttery shortbread provides a rich, tender base, while the dried cranberries add a sweet-tart pop and the pistachios contribute a satisfying crunch. Together, these elements create a  cookiethat’s as indulgent as it is festive.

Variations to Try

While the classic version is divine, here are some creative ways to switch things up:

1. Add Citrus Zest : Stir in orange or lemon zest for a bright, aromatic twist.
2. Swap Mix-Ins : Replace  cranberries and pistachios with dried cherries and almonds, or white chocolate chips and macadamia nuts.
3. Gluten-Free Option : Use gluten-free flour to make this recipe suitable for dietary restrictions.
4. Chocolate-Dipped Cookies : Dip half of each cookie in melted dark or white chocolate for an extra decadent finish.
5. Mini Cookies : Roll the dough into smaller balls for bite-sized treats perfect for parties.

Cheddar and Rosemary Butter Cake With Roasted Grapes And Burnt Honey

Cheddar and Rosemary Butter Cake

With Roasted Grapes And Burnt Honey

A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rosemary. A garnish of sweet grapes and richly caramelized honey take it to 

another level. If you feel like gilding the lily, add a scoop of vanilla 

ice cream.
Ingredients:
1 cup (250 mL) honey
1/4 cup (60 mL) water
1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) table salt
2 eggs, at room temperature
1 cup (250 mL) self-raising cake and pastry flour
1 cup (250 mL) grated cheddar cheese, divided
1 tbsp (15 mL) finely chopped rosemary
6 cups (1.5 L) red seedless grapes
2 tsp (10 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar

Directions:
Heat honey in a small saucepan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve.

Preheat oven to 350°F (177°C). Grease a 4 1/2 × 8 1/2-inch (11 × 21-cm) loaf tin with butter.

Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorporated before adding second. Raise speed to medium-high for 30 seconds— mixture should lighten in color. Turn off mixer and scrape down sides of bowl with spatula.


On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gently fold in 3/4 cup (175 mL) grated cheese and rosemary.

Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 minutes then remove from pan and transfer to a wire rack to cool for 30 minutes.

While cake is cooling, raise oven to 450°F (232°C).
Place grapes on a parchment-lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. Serves 6-8

Steak Pie With Scalloped Potatoes

          Steak Pie With Scalloped Potatoes

Instead of a costly rib roast, try this fun spin on shepherd’s pie, where a rich beef stew is topped with a cheesy roof of scalloped potatoes. To save money and minimize waste, purchase both juniper berries and fennel seeds at a bulk store.

Ingredients
Filling

1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish

1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm)
   pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered

Topping
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

Directions:
Position rack in bottom third of oven. Preheat to 325°F (163°C).
Make bouquet garni by placing rosemary, juniper berries and fennel
seeds in centre of a triple-layered square of cheesecloth. Gather up
edges to make a bundle and tie with kitchen twine. Set aside.

Pat beef dry with paper towel. Season with salt. Heat oil in a large,
ovenproof pot over medium-high. Add half of beef. Cook, turning,
until browned on all sides, 10 to 12 minutes total. Transfer to a plate.
Repeat with remaining beef.

Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and
celery. Add bouquet garni, pressing to submerge. Bring to a boil over
medium-high heat then cover. Transfer to bottom third of oven. Cook
until beef is very tender and sauce has thickened slightly, 2 1/4 to
2 1/2 hours.

Melt remaining 2 tbsp (30 mL) butter in a large frying pan over
medium-high heat. Add mushrooms and cook, stirring often, until
browned, 8 to 10 minutes. Season with salt and pepper. Set aside.

For topping, bring a large pot of salted water to a boil. Add potatoes
and return to a boil. Cook, stirring occasionally, until almost tender
when pierced with a knife, about 2 minutes. Drain well. Transfer to
a baking sheet and let stand until cool enough to handle.

To assemble pie, position rack in centre of oven. Increase heat to
425°F (218°C).

Discard bouquet garni from beef mixture and stir in mushrooms.
Transfer to a 9 x 13-inch (23 x 33-cm) baking dish and spread evenly.
Cover with potatoes in overlapping rows. Brush with melted butter
and season with pepper. Sprinkle with cheese, if using.

Bake in centre of oven until potatoes are golden-brown, 20 to 25
minutes. Let cool 20 minutes before serving. Garnish with rosemary.
Serves 4 to 6

The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Homemade Pizza Dough

Home Made Pizza Dough

Don't overthink Pizza Dough.  It is quick and easy and the reward is the flavor.  Makes 1 1/2 pounds (680 G) of dough.

Ingredients

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

Directions:

In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough.

 Makes 1 1/2 lbs (680 g) pizza dough

1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt

1. In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.

2. Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until ball forms. If dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off sides of bowl and forms a ball.

3. Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.

4. Place dough back into bowl and cover with a clean tea towel. Allow to rise in a warm place until doubled in size, about 30 minutes.

5. Remove dough, form into ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.

Makes 1 1/2 lbs (680 g) pizza dough